CN1060588A - Prepare the method for dry compressed foods and the food that this method of use obtains - Google Patents

Prepare the method for dry compressed foods and the food that this method of use obtains Download PDF

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Publication number
CN1060588A
CN1060588A CN91104058A CN91104058A CN1060588A CN 1060588 A CN1060588 A CN 1060588A CN 91104058 A CN91104058 A CN 91104058A CN 91104058 A CN91104058 A CN 91104058A CN 1060588 A CN1060588 A CN 1060588A
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Prior art keywords
drying
food
water
freeze
described method
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Chinese (zh)
Inventor
科斯坦佐·路易吉
诺比利·塞尔焦
P·拉法埃莱
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AGROFIL SCARL
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AGROFIL SCARL
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/42—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution with addition of chemicals before or during drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/14—Extraction
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Manufacturing & Machinery (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seasonings (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Fodder In General (AREA)

Abstract

A kind of method of processing compression drying food is characterized in that it may further comprise the steps:
(a) calculate the consumption of required material products;
(b) humidifying or softening material products, and may also have;
(b1) in some product, add food multiviscosisty compound;
(c) under 20 ℃ to 95 ℃ temperature conditions, pressurize 1-10 second; And
(d) product that is packaged to be with the high-performance protective material.

Description

Prepare the method for dry compressed foods and the food that this method of use obtains
The present invention relates to a kind of food for preparing the method for dry compressed foods and use this method to obtain by freeze-drying and/or dried, plant and/or animal material goods.
Many relevant patent applications that prepare the method for compressed foods have been proposed in recent years.
In the employed method of above-mentioned most of patent applications, what obtain mainly is single product (food), in process, the very low i.e. material products between 1% and 5% of humidity by humidifying once more to higher humidity value, make its reach can be under high pressure compressed softness (humidity).
Comprise following United States Patent (USP) in these patents: No.3385715(authorizes people such as Ishler), No.3806610(Rahman), No.3882253(Schafer), No.3950560(Rahman), No.4096283(Rahman) and No.4109026(Rahman).
The moist again of above-mentioned each material products all utilizes water to carry out.
After the compression stage, must carry out drying to last compressed products (food) and be reduced to a certain value corresponding to the water activity degree below the acceptable value of long preservation so that will remain humidity.
The ratio of the pressure for vaporization of pure water under the vapour pressure of the matrix under the representative of the activity degree of water is measured and the same terms.Measurement is to carry out under 25 ℃ temperature.
Therefore, this parameter is represented measuring of Free water in the food, that is to say, representative can promote that microorganism forms, the quantity of the water of activity of enzyme or the like.
Applicant of the present invention also in Italian application patent, application number is No.1219823, described the method for producing compressed foods in this patent application, said method comprises that material products is (as the wet process again of single goods or mixed product and last drying (dehydration) process.
Can clearly find out now, in order material products to be processed to be compressed, must at first material products to be processed be softened (humidifying), and then get back to the final humidifying condition similar to initial situation, the therefore above-mentioned industrial process cycle is grown and the expense height.
Really, thus except will with more procedure of processing make the production time become long, this method also requires to use expensive equipment, particularly last drying (dehydration) step.
On the other hand, if wanting has a good result in compression process (step), softening (humidifying) process of initiation material goods is unescapable, and is same, if require product and can store for long periods as supply of commodities, then the humidity of final product is too high also is unacceptable.
In this case, the applicant has studied a method of producing compressed foods, this method can be with above-mentioned two kinds of requirements, and promptly material products must have softening properties and want directly to be packed after compression finishes and do not need two requirements of drying (dehydration) to unite in compression process.
The present invention handles material products and/or they is remained on a given temperature with alcohol by the mixture of water and alcohol or list, to realize softening (humidifying) and don't the percentage of water being surpassed to the degree that finally needs drying (dehydration) operation of material products, obtain the result's of these and other.
The present invention proposes to add the suggestion of the powder flavor enhancement of a specified rate in the packing of compressed foods in addition, like this, both can provide a complete product also can absorb the humidity of any possibility excess.
Therefore, specific purposes of the present invention provide a kind of method of producing dry compressed foods, it is characterized in that it may further comprise the steps:
(a) for obtaining required final products, metering provides plant freeze-drying and/or that do and/or the consumption of animal material goods;
(b) utilize water/alcoholic solution or single obtain needed softening till (humidifying) spend up to initial material products with alcohol and/or heating under the temperature of 20 ℃ and 95 ℃ 1 second to 10 minutes;
(c) with 2kg/cm 2～100kg/cm 2Between pressure and 20 ℃ to 95 ℃ temperature to this material products pressurization 1 to 10 second; And
(d) can pack this product by material with high moisture, the product that obtains at last its water (property) alive degree (WA) is less than or equal to 0.4-0.5.
One preferred embodiment of the method according to this invention, after step (b), carry out following step (bl):
Step (bl): add a kind of food compound that is used for multiviscosisty, above-claimed cpd is dissolved in water/alcoholic solution or only in the alcohol, added solution weight be the last product that forms 1% to 6% between.
Embodiment preferably according to the present invention, make raw material if use plant and/or animal product freeze-drying or drying, so softening (humidifying) step (b) is only used the material products of freeze-drying, dry material products then directly enter into step (bl) and from step (b), according to they the multiviscosisty of character needs the dry freeze material products together.
In packaging step (d), under the situation of mixture freeze-drying and/or dried foods, add seasoning powder or dry seasoning powder, and the work of water (property) degree all is less than or equal to 0.3.
Softening (humidifying) step (b) preferably water/alcohol blend is undertaken by spraying, and the ratio of water/alcohol blend can change between the water of 1% water, 99% alcohol and 99%, 1% alcohol, preferably the alcoholic solution of the water of 20-30% and 70-80%.
As mentioned above, step (b) also can be fully with alcohol or keep material products at a certain temperature, preferably finish under 85 ℃ the condition.
In a word, step (b) will be lived at the water that does not cause product and be measured when (property) degree is raised to this value of 0.5(at 25 ℃) more than condition under carry out.
According to the present invention, preferably use ethanol.
In step (bl), as mentioned above, can make water/alcohol add thickening agent or only alcohol add thickening agent, to notice also that here water (property) value of living can not surpass 0.4-0.5, the most handy maltodextrin or glucose syrup are as thickening agent.
In this case, water: alcohol: the ratio of maltodextrin is preferably 1: 1: 1.6.
In this case, step (b1) is preferably used ethanol.
Comprising that step is preferably used comprises evoh layer or PVDC layer or Al(aluminium) the composite plastic material of layer.
In addition, the compressed foods that obtain by said method, the use only freeze-drying or only dry or freeze-drying and the prepared food of mixture dried product that use the goods of only freeze-drying or dry animal and/or plant material specifically and wherein add the powder flavor enhancement of powder flavor enhancement or dried forms are also intended belonging within the scope of priority of the present invention.
Several examples of the inventive method are described below, and these examples only are the usefulness that illustrates for example, the invention is not restricted to these examples.
The example I
With the 3-4g constituent ratio is that 1: 3 water/alcohol atomized liquid spray 50 grams have the freeze-drying green soya bean of 3% humidity and are placed in the airtight container ten minutes.
Be 2.5 these goods of gram spray 2-10 seconds of water-alcohol-maltodextrin atomized soln of 1: 1: 1.6 again with constituent ratio.
This material products being put into a floor space then is 80 * 80mm 2, highly be in the steel vessel of 200mm, material products is pressurizeed by a piston that is driven by oil pressure unit therein, and pressure is 10-12kg/cm 2Keep this material products counting about 2-4 second under this pressure during from maximum compression.At last, open the bottom of above-mentioned steel vessel, should take out down by the effect of piston itself by " compression " product (food).
" compression " product uses the material that oxygen and aqueous vapor are had a high-performance protective effect to pack, and this material can constitute by PET-Al-PE three's composite or by PVC-PVDC-PE thermoforming extrded material.Packing is to control N 2The protection air in carry out.
The example II
The freeze-drying spinach 50g of 4% humidity is placed on the temperature 10 minutes that keeps 80 ℃ in the closed container.
This spinach being relayed a floor space then is 80 * 80mm 2, highly be in the steel vessel of 200mm, and with a piston that drives by oil pressure unit at 10-12kg/cm 2Pressure under compressed.Protect this product counting about 2-4 second under the above-mentioned pressure during from maximum compression.At last, open the bottom of above-mentioned steel vessel, " compression " product (food) is taken out by the effect of piston itself.
" compression " product uses the material that oxygen and aqueous vapor are had a high-performance protective effect to pack, and this material can constitute by PET-Al-PE three's composite or by the thermoforming extrded material that PVC-PVDC-PE forms.Packing is to control N 2Air in carry out.
The example III
It is that 4-5g water-alcohol-maltodextrin atomized soln of 1: 1: 1.6 sprays 2-10 second with constituent ratio that humidity is about 4% dried carrot, 100 grams.
This product being relayed floor space then is 80 * 80mm 2, height is in the steel vessel of 200mm, and with a piston that drives by oil pressure unit at 45-50kg/cm 2Down pressurization of pressure.This product is kept about 4-6 second counting during from maximum compression under the above-mentioned pressure.Open the bottom of steel vessel at last, " compression " product takes out by the effect of piston itself.
" compression " product use to oxygen and aqueous vapor have permanent protective property can material pack, this material can constitute by PET-Al-PE three's composite or by the thermoforming extrded material that PVC-PVDC-PE forms.Packing is at controllable N 2Carry out in the protective atmosphere.
The example IV
Raw material:
Freeze-drying beet 23.3g
Small pudding
Diced carrot
Onion sheet 105.7g
The celery sheet
The beans that boiled in advance
With the 1.4-1.8 constituent ratio is that 1: 3 water/alcohol atomized soln spray 23.3g humidity is about the beet of 3% freeze-drying and is placed in the closed container 10 minutes.
The goods 23.3g of this processing and 105.7g, maximal humidity by several raw material food compositions of listing above are that 4% dried product mixes.
The mixture that obtains thus and 4.3g constituent ratio are that the atomized soln of water/alcohol/maltodextrin of 1: 1: 1.6 contacts.
It is 80 * 80mm that the above-mentioned mixture for preparing is put into a floor space 2Height be in the steel vessel of 200mm and with one by the piston of oil pressure unit driving at 35-38kg/cm 2Down pressurization of pressure, and under this pressure, count constantly and keep the 2-4 time of second with maximum compression.Open the bottom of above-mentioned steel vessel at last, should take out by the effect of piston itself by " compression " food.
With oxygen and aqueous vapor are had permanent protective property can material pack said mixture, these packaging material can be that the composite by PET-Al-PE three also can be that thermoforming extrded material by PVC-PVDC-PE constitutes.Packing is to control N 2Air in carry out.
After above-mentioned processing, the work of the water of this food (property) degree is less than or equal to 0.4.
The example V
It is also identical with the raw material of example 4 same quantity and the step of carrying out that this example is used.
Before packing, in compressed foods, add the seasoning mixture of 204.3g, above-mentioned seasoning mixture is to be lived by water that (property) degree is less than or equal to 0.3 plant and/or the powder of animal and/or mineral matter is made.
The example VI
Be that maximal humidity that the atomized soln spray 95.5g of water-alcohol-maltodextrin of 1: 1: 1.6 forms in the raw material of top ratio is dried carrot-onion of 4%-celery mixture 2-10 second with the 4.5g constituent ratio.
It is 80 * 80mm that the above-mentioned mixture for preparing is put into floor space 2Height is in the steel vessel of 200mm, and with a piston that drives by oil pressure unit at 45-50kg/cm 2Pressure under to its pressurization.
This mixture is counted maintenance 8-10 second constantly from maximum compression under this pressure.Open the bottom of container at last, this mixture takes out under the effect of piston.
With oxygen and aqueous vapor are had permanent protective property can material pack the above-mentioned compressed foods of making, above-mentioned packaging material can constitute by PET-Al-PE three's composite or by the thermoforming extrded material that PVC-PVDC-PE forms.Packaging process is to control N 2Air in carry out.
The example VII
The process that this example carried out is the same with the described step of routine VI, unique difference is that this method is added to a certain amount of seasoning mixture in the food of compression before packing, above-mentioned seasoning mixture is made by the plant of drying and/or animal and/or raw mineral materials, its quantity approximates the consumption of material products greatly, and the activity degree of water is less than or equal to 0.3.
The example VIII
Be the green soya bean of 3% 23g freeze-drying and the pea of 9g freeze-drying with 2.3g water and alcohol, and remained in the airtight container 10 minutes with the atomized soln spray maximal humidity that constitutes at 1: 3.
Next step is that dry potato of 4%50g and 9g dried carrot are mixed with above-mentioned two kinds of raw-food material goods and maximal humidity.
The mixture that obtains at last is water/alcohol/maltodextrin atomized soln sprinkling of 1: 1: 1.6 again with constituent ratio.
It is 80 * 80mm that the above-mentioned mixture for preparing is stored in a floor space 2Height is in the steel vessel of 200mm, and with a piston that drives by oil pressure unit at 18-20kg/cm 2Down pressurization of pressure.
The said goods keeps about 4-8 second starting at during from maximum compression under this pressure.
Open the bottom of container at last, the food after the compression is taken out down by the effect of piston.
Use then to oxygen and aqueous vapor have permanent protective property can the material packaging said product, packaging material can constitute by PET-Al-PE three's composite or by the thermoforming extrded material that PVC-PVDC-PE three forms.Packaging process is to control N 2Air in carry out.
The example IX
The process that this example is carried out is described the same with routine VIII, unique difference is before packing a certain amount of seasoning mixture to be joined in the compressed foods, flavouring is made by the plant of drying and/or animal and/or raw mineral materials, its quantity approximates the quantity of material products greatly, and the activity degree of water is not more than 0.3.
The example X
To restrain water/alcohol constituent ratio be the mixture that is made of equivalent spinach, green soya bean and cauliflower of 1: 3 atomized soln spray 60g and remained in the closed container 10 minutes with 4-5.
The mixture that obtains thus is water/alcohol/maltodextrin atomized soln sprinkling of 1: 1: 1.6 again with the 3-4g constituent ratio.
It is 80 * 80mm that this mixture for preparing is stored in a floor space 2Height is in the steel vessel of 200mm, then with a piston that drives by oil pressure unit at 10-15kg/cm 2Down pressurization of pressure.Said mixture (or product) keeps 2-4 second counting during from maximum compression under this pressure.Open the bottom of container at last, " compression " food takes out under the effect of above-mentioned piston.
With oxygen and aqueous vapor are had permanent protective property can material pack the above-mentioned compressed foods of making, above-mentioned packaging material can constitute by PVC-EVOH-PE three's composite or by the extruded material of PVC-PVDC-PE thermoforming.Packaging process is to control N 2Air in carry out.
The example XI
The process that this example is carried out is described the same with routine X, unique difference is before packing a certain amount of seasoning mixture to be added in the above-mentioned compressed foods, above-mentioned seasoning mixture is to be made by the plant of drying and/or animal and/or raw mineral materials, its quantity approximately equates that with the quantity of material products the activity degree of water is less than 0.3.
The example XII
With the 6-8g constituent ratio is that 1: 3 water-alcohol atomized soln spray 80g humidity is the meat cubelets 10 minutes of 3% freeze-drying.
Product after above-mentioned being softened (humidifying) is 3-4g water/alcohol/maltodextrin solution spray 2-10 second of 1: 1: 1.6 again with constituent ratio.
It is 80 * 80mm that the product of above-mentioned processing is put into a floor space 2And height is in the steel vessel of 200mm, then with a piston that drives by oil pressure unit at 35-40kg/cm 2Down pressurization of pressure.
The said goods keeps 6-8 second counting during from maximum compression under the above-mentioned pressure.
Open the bottom of container at last, compressed products takes out under the effect of piston itself.
This product use to oxygen and aqueous vapor have permanent protective property can material pack, this material can be PET-Al-PE three's composite or be made of PVC-PVDC-PE three's thermoforming extrded material.Packaging process is to control N 2Air in carry out.
Above-mentioned preferred embodiment only is for the present invention being described, clearly, concerning those of ordinary skill in the art, can making all changes and variation at an easy rate under the situation of essence that does not depart from claims of the present invention and scope.

Claims (17)

1, a kind ofly make compression and the method for the food of dry (dehydration), it is characterized in that it may further comprise the steps by freeze-drying and/or dry plant and/or animal material goods:
(a) provide freeze-drying and/or the dry plant and/or the consumption of animal material goods for obtaining the metering of required final products;
(b) utilize water/alcoholic solution or only remain between 20 ℃ to the 95 ℃ temperature and came softening (humidifying) this material products in about 1 second-10 minutes, till reaching required softening (humidifying) degree with alcohol and/or them;
(c) between 20 ℃ and 95 ℃ of temperature with 2-100kg/cm 2Pressure to the said goods pressurization 1-10 second, and
(d) product that uses high-performance protective material packing to be obtained by above-mentioned steps, the product that obtains at last its water (property) degree value alive (WA) requires to be less than or equal to 0.4-0.5.
2, the method for claim 1 is characterized in that also carrying out the following step (b1) afterwards in above-mentioned steps (b);
(b1): add and to be dissolved in water/alcoholic solution or the food multiviscosisty compound in the alcohol only, the amount of the solution of adding be the product weight made 1% to 6% between.
3, method as claimed in claim 2, it is characterized in that under the situation of freeze-drying and plant drying and/or animal material goods, softening step (b) is only carried out the material products of freeze-drying, dry material products then directly enters into the step (b1) of thickening agent, in above-mentioned steps (b1), dry material products with some from step (b), because their character and need add thickening agent so that they become the food mixing of the freeze-drying that mixes shape.
4, as each described method among the claim 1-3, it is characterized in that in above-mentioned packaging step (d), to the mixture of freeze-drying and/or dry food, add seasoning powder and/or dried pulverous seasoning powder, but its water activity degree value all should be less than or equal to 0.3.
5,, it is characterized in that humidifying step (b) finishes by spray process as each described method among the claim 1-4.
6, as each described method among the claim 1-5, it is characterized in that humidifying (softening) step (b) finishes by adding entry/crude alcohol mixture, the constituent ratio of water and alcohol can change between 1: 99 to 99: 1 in this mixture.
7, method as claimed in claim 6 is characterized in that step (b) is to finish by the solution that adding comprises the alcohol of the water of 20-30% and 70-80%.
8,, it is characterized in that above-mentioned steps (b) finishes by using ethanol or its aqueous solution as each described method among the claim 1-7.
9,, it is characterized in that keeping in the step (b) above-mentioned food under 20 ℃-95 ℃ temperature environment 1 second to 10 minutes as each described method among the claim 1-4.
10,, it is characterized in that in above-mentioned steps (b1), using maltodextrin as thickening agent as each described method among the claim 2-9.
11, method as claimed in claim 10, it is characterized in that having used in above-mentioned steps (b1) constituent ratio is water/alcohol/maltodextrin solution of 1: 1: 1.6.
12,, it is characterized in that in above-mentioned steps (b1), using glucose syrup as thickening agent as each described method among the claim 2-9.
13,, it is characterized in that also using the thickening agent in step (b1) ethanol or its aqueous solution as each described method among the claim 2-12.
14,, it is characterized in that in above-mentioned packaging step (d), using the composite plastic that includes EVOH or PVDC or aluminium lamination as each described method among the claim 1-13.
15, by each described method among the claim 1-14, made compression drying food is characterized in that the compression drying food by the described method preparation of claim 1-14 is made as single product or mixture by freeze-drying and/or dry animal and/or plant material goods.
16, food as claimed in claim 15 it is characterized in that adding in the said mixture powder flavor enhancement and/or dried powder flavor enhancement, but the activity degree value of their water is no more than 0.3.
17, as each described material products among the claim 1-14, with freeze-drying and/or dry plant and/or animal material goods as single material products or mixture is made the method for compression drying food and as each described food in claim 15 and 16, all basically as mentioned above.
CN91104058A 1990-10-16 1991-06-12 Prepare the method for dry compressed foods and the food that this method of use obtains Pending CN1060588A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT48370-A/90 1990-10-16
IT48370A IT1242082B (en) 1990-10-16 1990-10-16 PROCEDURE FOR THE PRODUCTION OF DEHYDRATED COMPRESSED FOODSTUFFS FROM VEGETABLE AND / OR ANIMAL PRODUCTS, LYOPHILIZED AND / OR DRIED, AND FOOD PRODUCTS SO OBTAINED

Publications (1)

Publication Number Publication Date
CN1060588A true CN1060588A (en) 1992-04-29

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CN91104058A Pending CN1060588A (en) 1990-10-16 1991-06-12 Prepare the method for dry compressed foods and the food that this method of use obtains

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EP (1) EP0481923B1 (en)
JP (1) JPH04229161A (en)
KR (1) KR920007546A (en)
CN (1) CN1060588A (en)
AR (1) AR246405A1 (en)
AT (1) ATE122857T1 (en)
AU (1) AU649671B2 (en)
BG (1) BG94631A (en)
CA (1) CA2043638A1 (en)
CS (1) CS168291A3 (en)
DE (1) DE69109997T2 (en)
DK (1) DK0481923T3 (en)
ES (1) ES2075409T3 (en)
FI (1) FI912712A (en)
GR (1) GR3017182T3 (en)
HR (1) HRP920939A2 (en)
HU (1) HU209866B (en)
IE (1) IE911661A1 (en)
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AUPN020294A0 (en) * 1994-12-21 1995-01-27 Byron Agricultural Company Pty Ltd Compressed frozen vegetable
AUPP475398A0 (en) * 1998-07-20 1998-08-13 Byron Australia Pty Ltd Quick-cook dehdrates vegetables
EP1965662B1 (en) 2005-12-12 2015-03-04 Unilever N.V. Solid concentrate for broths, bouillons, soups, sauces, (side)dishes, garnishing or seasoning and process for preparing the same
US7943189B2 (en) 2007-10-26 2011-05-17 Lee Ferrell Food preservation packaging system
CN105725241A (en) * 2014-12-12 2016-07-06 相阳 Moulding food making method

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US3385715A (en) * 1964-08-31 1968-05-28 Tronchemics Res Inc Process for producing compressed, dehydrated cellular foods
US3806610A (en) * 1969-09-11 1974-04-23 Us Army Method for making a compressed, freeze-vacuum-dehydrated blueberry product of increased density

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RU2023400C1 (en) 1994-11-30
IT9048370A0 (en) 1990-10-16
EP0481923B1 (en) 1995-05-24
JPH04229161A (en) 1992-08-18
FI912712A (en) 1992-04-17
IT1242082B (en) 1994-02-08
IE911661A1 (en) 1992-04-22
FI912712A0 (en) 1991-06-05
IL98158A (en) 1994-06-24
GR3017182T3 (en) 1995-11-30
HRP920939A2 (en) 1995-08-31
HU911609D0 (en) 1991-11-28
AR246405A1 (en) 1994-08-31
BG94631A (en) 1993-12-24
PT97684A (en) 1992-04-30
NO911902L (en) 1992-04-21
ATE122857T1 (en) 1995-06-15
CA2043638A1 (en) 1992-04-17
PL290625A1 (en) 1992-06-26
DE69109997T2 (en) 1996-02-01
DE69109997D1 (en) 1995-06-29
HU209866B (en) 1994-11-28
KR920007546A (en) 1992-05-27
NO911902D0 (en) 1991-05-15
AU649671B2 (en) 1994-06-02
ZA913755B (en) 1992-02-26
NZ238214A (en) 1994-07-26
YU47447B (en) 1995-03-27
AU7705991A (en) 1992-04-30
EP0481923A1 (en) 1992-04-22
ES2075409T3 (en) 1995-10-01
CS168291A3 (en) 1992-05-13
HUT61174A (en) 1992-12-28
IL98158A0 (en) 1992-06-21
IT9048370A1 (en) 1992-04-16
YU97291A (en) 1994-04-05
MC2257A1 (en) 1993-04-26
DK0481923T3 (en) 1995-10-09

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